Creado con IA
Jaipuri Vegetable Curry
45 min 600 kcal por ración Media
Ingredientes
4 Raciones
- potatoes200 g
- carrots150 g
- peas100 g
- cauliflower100 g
- bell peppers100 g
- vegetable oil2 tablespoons
- cumin seeds1 teaspoon
- turmeric powder1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- red chili powder1 teaspoon
- tomatoes2 medium
- onion1 medium
- garlic2 cloves
- ginger1 inch
- saltto taste
- fresh coriander leavesfor garnish
Preparación
- 1
Peel and dice the potatoes and carrots. Chop the cauliflower and bell peppers into bite-sized pieces.
- 2
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 3
Add the chopped onion, garlic, and ginger to the pan. Sauté until the onion becomes translucent.
- 4
Add the diced tomatoes and cook until they soften.
- 5
Stir in the turmeric powder, coriander powder, red chili powder, and salt. Cook for another minute.
- 6
Add the potatoes, carrots, peas, cauliflower, and bell peppers to the pan. Mix well to coat the vegetables with the spices.
- 7
Add a little water to the pan, cover, and let the vegetables cook until they are tender.
- 8
Once the vegetables are cooked, sprinkle garam masala over the curry and mix well.
- 9
